Rigatoni With Beef Green Olives Food

RIGATONI WITH BEEF AND GREEN OLIVES

Steps:

• Heat large covered saucepot of salted water to boiling on high. Chop onion and garlic. Reserve 1 tablespoon olive brine; drain olives. Halve olives; thinly slice red pepper.
• To 12-inch nonstick skillet, add beef and 1/8 teaspoon salt; cook on medium 5 to 6 minutes or until browned, stirring and breaking up meat with spoon. With slotted spoon, transfer beef to medium bowl.
• Add pasta to boiling water. Cook 2 minutes less than minimum time that label directs, stirring occasionally. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot.
• To same skillet, add onion, oregano, and 1/8 teaspoon freshly ground black pepper. Cook 3 minutes, stirring occasionally. Add garlic; cook 2 to 3 minutes or until golden, stirring often. Return beef to skillet. Stir in olives, red pepper, and reserved olive brine. Cook 2 minutes or until heated through.
• To pasta in pot, add beef mixture and reserved cooking liquid. Heat on medium 2 minutes or until pasta is cooked, stirring often. Serve in shallow bowls; garnish with parsley.

RIGATONI WITH MEAT SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
• Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
• Serve the rigatoni topped with the Romano and basil.

RIGATONI WITH GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, 8 minutes. Drain, reserving 1 1/4 cups of the pasta water.
• Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, chile flakes and capers and cook until fragrant, 1 minute. Stir in the Swiss chard and 1/4 teaspoon salt; cook until wilted, 3 minutes. Add 1/4 cup of the reserved pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the Parmesan and the lemon zest; toss well to coat. Add 1 cup more of the reserved pasta water and the remaining 1/4 cup olive oil. Simmer until the pasta is al dente, the sauce has thickened and the flavors have come together, 2 minutes. Top with the remaining 1/4 cup Parmesan and serve.

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
• Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
• Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
• Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

RIGATONI WITH GREEN OLIVE-ALMOND PESTO

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain pasta, reserving 6 tablespoons cooking liquid.
• Place olives, sliced almonds, parsley leaves, black pepper, and garlic in a food processor; pulse 3 times or until coarsely chopped.
• With processor on, add 2 tablespoons water and 1 teaspoon vinegar through the food chute, processing until mixture is finely chopped.
• Combine pasta, 1/4 cup reserved cooking liquid, and olive mixture in a large bowl; toss well.
• Add enough of remaining 2 tablespoons cooking liquid to make pasta mixture moist, tossing well to coat.
• Sprinkle with cheese.
• Serve hot 1 2/3 cup servings.

BAKED RIGATONI WITH BROCCOLI, GREEN OLIVES AND PANCETTA

Steps:

• Preheat the oven to 425 degrees.
• Butter a 9x13 baking dish.
• One a rimmed baking sheet, toss tomatoes, garlic thyme and basil sprigs with 1 tbsp olive oil and season with salt and pepper.
• Roast for 20 minutes until softened and browned in spots, and then let cool. Discard thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
• On another rimmed baking sheet, toss the broccoli florets with 1 tbsp olive oil and season with salt and pepper. Roast for 15 minutes until crisp-tender.
• In a large, deep skillet, heat 1 tbsp olive oil over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and nearly crisp, about 5 minutes.
• Add Onion and cook, stirring occasionally, until softened, about 5 minutes.
• Stir in olives, tomatoes, and garlic and the 2 tbsp of butter. Keep warm.
• In a pot of salted, boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet, along with the reserved cooking water, broccoli, ricotta, torn basil, and 1/2 cup. of the Parmigiano. Season with salt and pepper.
• Transfer the pasta to the prepared baking dish. Sprinkle remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.

BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER

Steps:

• Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
• In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
• Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
• Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
• When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
• If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
• Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

RIGATONI WITH BEEF & GREEN OLIVES

Steps:

• Heat large covered saucepot of salted water to boiling on high. Chop onion and garlic. Reserve 1 tbsp olive brine; drain olives. Halve olives; thinly slice red pepper.
• To 12 in nonstick skillet, add beef and 1/8 tsp salt; cook on medium 5 to 6 minutes or until browned, stirring and breaking up meat with spoon. With slotted spoon, transfer beef to medium bowl.
• Add poast to boiling water. Cook 2 minutes less than minimum time, stirring occasionally. Reserve 1/2 cup pasta cooking water. Drain pasta, return to pot.
• To same skillet, add onion, oregano, and 1/8 tsp freshly ground black pepper. Cook 3 minutes, stirring occasionally. Add garlic; cook 2-3 minutes or until golden, stirring often. Return beef to skillet. Stir in olives, red pepper, and reserved olive brine. Cook 2 minutes or until heated through.
• To pasta in pot, add beef mixture and reserved cooking liquid. Heat on medium 2 minutes or until pasta is cooked, stirring often.